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Cold Cucumber Soup

0
Points®
Total Time
8 min
Prep
8 min
Cook
0 min
Serves
4
Difficulty
Easy
When blending a mixture of solids and liquid, it helps to put the liquid in the blender first, so the mixture can puree easily.

Ingredients

English cucumber

2 medium, peeled

Plain fat free yogurt

16 oz, container

Garlic

1 clove(s)

Fresh lime juice

1 Tbsp, or lemon juice

Table salt

½ tsp

Peppermint leaves

2 Tbsp, fresh, chopped

Instructions

  1. Dice enough of the cucumber to equal 1⁄3 cup; set aside. Cut the remaining cucumber into chunks.
  2. Put the yogurt, garlic, lime juice, salt, and cucumber chunks in a blender; puree until smooth. Pour into a medium bowl; stir in the reserved diced cucumber and the mint. Cover and refrigerate until well chilled, at least 2 hours or up to overnight. Yields generous 1 cup per serving.

Notes

This recipe can easily be doubled or even tripled. Just be sure to puree it in batches.

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